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Dragon Fruit Pie Crust Recipe

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★★★★★

4.5 from 66 reviews

This vibrant Dragon Fruit Pie Crust is a stunning and unique twist on the classic almond flour crust, infused with nutrient-rich dragon fruit powder that retains its brilliant magenta color even after baking. Perfect for no-bake or pre-bake fillings, this gluten-free crust offers a subtly sweet and nutty base with a hint of vanilla, ideal for tart lovers seeking a visually striking dessert foundation.

Ingredients

Scale

Pie Crust Ingredients

  • 4 Tablespoons Dragon Fruit Powder (40 grams) – preferably Wilderness Poets brand
  • 2½ Cups Almond Flour (240 grams)
  • 3 Tablespoons White Granulated Sweetener (36 grams)
  • ¼ Teaspoon Salt
  • 4 Tablespoons Butter or Neutral Oil (such as Avocado Oil)
  • ½ Teaspoon Vanilla Extract
  • 1–2 Tablespoons Water (as needed to bring dough together)

Instructions

  1. Combine Dry Ingredients. In a large mixing bowl, whisk together the dragon fruit powder, almond flour, granulated sweetener, and salt until evenly distributed.
  2. Add Wet Ingredients and Mix. Add the butter or oil and vanilla extract to the dry mixture. Use a stand mixer on medium-high speed or a food processor to mix for 1-2 minutes until the dough begins to come together.
  3. Adjust Dough Consistency. Gradually add 1 to 2 tablespoons of water as needed to help the dough hold together and form a ball. Avoid adding too much water to keep the dough from becoming sticky.
  4. Divide Dough. Shape the dough into a ball inside the bowl and use a kitchen scale to divide it evenly into two parts for two crust layers.
  5. Shape Base Layer. Place half of the dough into your pie pan, firmly pressing it down to create an even bottom layer using your hands or a mini saucepan for even pressure.
  6. Form Crust Walls. Take the other half of the dough and press it along the sides of the pie pan to form crust walls. Use a flexible spatula to push the dough into the fluted edges and trim any excess to ensure walls are straight and perpendicular to the pan bottom.
  7. Prick Dough Bottom. Use a fork to prick holes in the bottom of the crust to prevent bubbling and puffing during baking.
  8. Bake the Crust. Preheat the oven to 350°F (180°C). Bake the crust for approximately 15 minutes or blind bake for about 10 minutes. Use a pie shield or aluminum foil around the edges to prevent over-browning and preserve the vivid magenta color.
  9. Cool Completely. Remove the crust from the oven and allow it to cool completely before adding any filling, especially if the filling requires no further baking.

Notes

  • Use a kitchen scale to divide the dough evenly for consistent crust thickness.
  • Employ a pie shield or cover crust edges with aluminum foil to prevent over-browning and maintain the vibrant dragon fruit color.
  • If bubbling occurs during baking, gently press bubbles down with a small saucepan after baking.
  • This crust is perfect for no-bake or chilled fillings but can also be used as a base for baked pies with adjusted baking times.
  • Using a high-quality dragon fruit powder like Wilderness Poets ensures the color does not fade during baking.

Keywords: Dragon Fruit Pie Crust, Gluten Free Pie Crust, Almond Flour Pie Crust, Vibrant Pie Crust, No-Bake Pie Crust Base, Tart Crust Recipe

Find it online: https://frommamamaya.com/dragon-fruit-pie-crust-recipe/